forum: Food & Drink

Help please - Freeze ahead cakes slices

Hi I am helping to cater for 500 people at the school orientation night coming up. They don't get many cakes donated and brought in by people (that have promised to help) so this year we thought we would bake cakes and slices ahead of time and freeze them. Then on the night we just have to ice them and cut them. Can anyone help with recipes that are not very expensive and they know will freeze well and not go soggy. Thanks so much for any suggestions. kind regards Debby

Re: Help please - Freeze ahead cakes slices

Have you thought about ordering large slab cakes from a bakery? It might be a better option, and the expense may not be much different to the cost of ingedients and time (and finding places to freeze them).

Melt butter,sugar and syrup in a pan over a low heat stir until the grainy feeling goes.Allow to coolIn a large bowl sift the flour with the ginger and make a well in the center, and add the butter/sugar mix, fold in until combined Mix together the egg and the milk and add this to the cake mix, have a little patience here and keep stirring and gradually the milk will mix in leaving you with quite a sloppy cake mix.

This mix makes one 8" round cake and one 2lb loaf cake or 1 x 9 1/2" round cake.Bake at 160C for about 1 - 1 1/4 hours.Leave in the tin for 15 minutes and then cool as usual on a wire rack.

Stir in oil, eggs, vanilla, nuts, and apples and mix well. Spread batter into prepared pan. In small bowl, combine brown sugar, 2 Tbsp. flour, cinnamon, and butter until crumbly. Sprinkle over batter in pan. Bake at 350 degrees F for 50-60 minutes or until top springs back when lightly touched and sides begin to pull away from pan. Cool completely on wire rackIt freezes very well; just wrap, label, and freeze. To thaw, let it stand on the counter at room temperature for 1-2 hours until thawed. Top it with a dollop of sweetened whipped cream and some caramel sauce.

Chocolate Cake

INGREDIENTS:4 (1 oz.) squares unsweetened chocolate1/2 cup butter1 cup water2 cups flour2 cups sugarpinch of salt1/2 cup buttermilk1-1/4 tsp. baking soda2 eggs, beaten1 tsp. vanilla2 (1 oz.) squares unsweetened chocolate1/4 cup butter1/2 cup milk4 cups powdered sugar2 tsp. vanillaPREPARATION:Preheat oven to 350 degrees. In a large saucepan, melt 4 squares chocolate and 1/2 cup butter in the hot water and bring to a boil. Remove from heat and add flour, sugar and salt. Mix well with a wire whisk or eggbeater. Then stir in buttermilk, baking soda, eggs and vanilla and beat until smooth. Pour into 13x9" pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip. While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable. When the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool.do not frost it before freezing. Wrap and label and cake and freeze up to 3 months. To thaw and frost, let the cake stand on the counter for 2-3 hours. Then prepare the frosting as directed in the recipe and pour it over the cake. Let stand about 1 hour to cool, then slice and serve.

flour and 1 tsp. vanilla and mix well. Stir in nuts and set aside. In heavy saucepan, combine 2/3 cup butter with cocoa. Cook and stir over low heat until butter melts and mixture is smooth. Add sugar and beat well. Add 4 eggs and 1 tsp. vanilla and beat to combine. Stir in flour and baking powder.

Pour chocolate mixture into prepared pan. Spoon the nut topping evenly over chocolate mixture. Bake at 350 degrees F for 35-45 minutes until set. Do not overbake or the topping will get to ohard. Cool on wire rack, then cut into bars. these bars freeze and thaw better when they are cut into squares and individually wrapped and frozen. So let them cool completely, cut into squares, then wrap, pack into a plastic freezer container, label, and freeze. Let the brownies stand, loosely covered, at room temperature for 1-2 hours before serving.

Re: Help please - Freeze ahead cakes slices

Hi

I got this receipe from my Aunt in Australia so it is recipe based on the Lamington style. I love them as they stay moist for about a week in the fridge but freeze very well also. It is in cup measures so you will need to convert. It also has few ingredients so works well when large amounts of cake are required.

Ingredients

one and a half cups of self raising flourPinch of saltone and half cups of coconut6oz butterone cup sugar ( can be white or brown both work)2 eggsone cup of milklemon rindlemon icing

Sift flour, salt and coconut into a bowl. Melt butter in a saucepan and stir in sugar till meted. Add to the flour mixStir well then add eggs,milk and mix well.

Bake 20 to 25 minutes in a square tin at 180 celsius or gas mark 4

While still HOT ice with lemon icing. When cold sprinkle over lemon rind.

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